Pin It I threw these together on a Sunday afternoon when unexpected guests called to say they were stopping by. I had leftover rotisserie chicken in the fridge, some breakfast sausage I'd been meaning to use, and a box of Bisquick that had been sitting in the pantry. Twenty minutes later, the kitchen smelled like a county fair, and I had a platter of golden, savory bites that disappeared before they even cooled. Sometimes the best recipes are born from necessity and a little bit of panic.
The first time I brought these to a potluck, someone asked if I'd catered them. I laughed and said no, just mixed everything in one bowl and baked. By the end of the night, three people had texted asking for the recipe. There's something about bite-sized food that makes people feel like kids again, reaching for just one more before anyone notices.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves time, plus the seasoning from the store-bought bird adds extra depth you don't have to think about.
- Uncooked breakfast sausage: This is where the magic happens, the raw sausage melts into the mixture as it bakes and keeps everything moist and flavorful.
- Sharp cheddar cheese, shredded: Sharp cheddar gives you that tangy, bold flavor that stands up to the sausage, don't use pre-shredded if you can help it because freshly grated melts better.
- Bisquick or all-purpose baking mix: This is the glue that holds everything together, and it gives the balls a tender, biscuit-like texture that's addictive.
- Whole milk: Just enough to bring the dough together without making it soggy, you want it sticky but not wet.
- Garlic powder, onion powder, black pepper, smoked paprika: These are the backbone of the flavor, the smoked paprika is optional but it adds a subtle warmth that makes people ask what your secret is.
Instructions
- Preheat and Prep:
- Set your oven to 350°F and line a baking sheet with parchment paper. This step sounds boring but it saves you from scrubbing cheese off the pan later.
- Mix the Base:
- In a large bowl, combine the shredded chicken, sausage, cheddar, Bisquick, and all the seasonings. Use your hands if you need to, it's messy but it's the best way to get everything evenly distributed.
- Add the Milk:
- Pour in the milk and mix until the whole thing comes together into a thick, sticky dough. If it feels too dry, add a tablespoon more milk, if it's too wet, sprinkle in a bit more Bisquick.
- Shape the Balls:
- Scoop out tablespoon-sized portions and roll them into balls about the size of a walnut. Place them on the baking sheet with a little space between each one so they brown evenly.
- Bake Until Golden:
- Slide the tray into the oven and bake for 22 to 25 minutes, until they're golden brown and firm to the touch. Let them cool for five minutes before you serve, or you'll burn your tongue like I did the first time.
Pin It One winter evening, I made a double batch and froze half of them unbaked. A few weeks later, I pulled them out, baked them straight from the freezer, and had warm, cheesy snacks ready in half an hour. It felt like finding money in an old coat pocket.
Flavor Variations
Swap the cheddar for pepper jack if you want a little heat, or try gouda for a smoky, creamy twist. I've also used spicy Italian sausage instead of breakfast sausage and added a pinch of crushed red pepper flakes, and it turned into a completely different snack with the same easy method.
Serving Suggestions
These are perfect with ranch, honey mustard, or a smoky barbecue sauce on the side. I've served them on toothpicks at parties, piled them in a basket for game day, and even packed them in lunchboxes with a little container of dipping sauce. They work in almost any situation where people want something warm and satisfying without sitting down to a full meal.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat them in a 300°F oven for about 10 minutes to bring back the crispy edges. You can also freeze them after baking, just let them cool completely, then freeze in a single layer before transferring to a freezer bag.
- Unbaked balls can be frozen and baked directly from frozen, just add a few extra minutes to the baking time.
- Reheat in the oven, not the microwave, or they'll turn rubbery.
- If you're doubling the recipe, use two baking sheets so they have room to brown properly.
Pin It These little bites have become my go-to for any occasion where I need something quick, crowd-pleasing, and forgiving. They've never let me down, and I hope they become one of your favorites too.
Recipe FAQs
- → What kind of sausage works best for these balls?
Breakfast sausage, either pork or turkey, works well for a balanced flavor and texture. Spicy sausage can add a kick if desired.
- → Can I use a different cheese instead of cheddar?
Yes, pepper jack or gouda can be used for a different flavor profile while maintaining creaminess.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container and reheat in the oven to restore their crispness.
- → Is there a way to make these spicy?
Add crushed red pepper flakes or choose spicy sausage to introduce heat to the mixture.
- → What sauces pair well with these bites?
Ranch, honey mustard, and barbecue sauce complement the savory flavors nicely.
- → Can these be prepared ahead of time?
Yes, the balls can be formed in advance and baked when ready, making them convenient for gatherings.